OK, one more go at these “Really Big Cookie” Style of Cookie before I move on to something else. I decided the take the “Mega-Cookie” / “Bakery-style Cookie” to a new level by adding Rolos — you know, the caramel-filed chocolate candies? I froze them cut them in half and them added them to the cookie dough. Turned out — well basically like chocolate chip caramel cookies! I could have used the mini-rolos too, but the shops were out when I went looking. I’ll move on to something different now, but wanted to have one more go at them.
Ingredients
4 1/2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cup (4 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
2 teaspoon vanilla extract
4 large eggs
1 20-ounce bag Rolos, unwrapped frozen and cut in half
Directions
Line a baking sheet with wax paper (note: this baking sheet is not what you will bake on. This is for chilling)
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in your chopped Rolos.
Using a 1/4 cup measure, disher or ice cream scoop, scoop dough into mounds. Place onto the wax-paper lined baking sheet. Chill for a minimum of 4 hours or overnight.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Move 4 or 5 cookie dough mounds to each baking sheet. Bake for 14 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
